Ingredients for Cucumber Mold Salad
- Unflavored Gelatin
- Cucumber Liquid
- Cucumbers
- Garlic Clove
- 8 ounces cream cheese
- Salt
- Mayonnaise
- Onion
- Dried Parsley
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How to Make Cucumber Mold Salad
- Seed and grate one large cucumber (about 2 cups grated). Drain well, reserving 1/4 cup of the cucumber juice.
- In a small saucepan, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over the reserved 1/4 cup cucumber juice. Let it bloom for 5 minutes. Heat over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
- In a medium bowl, beat 8 ounces of cream cheese until light and fluffy. Add 1/4 cup mayonnaise, 2 cloves minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Beat until well combined.
- Gently fold the dissolved gelatin into the cream cheese mixture.
- Pour the mixture into a 6-cup jello mold or similar dish. Chill in the refrigerator for at least 3-4 hours, or preferably overnight, until set.
- To unmold, briefly dip the bottom of the mold in warm water for a few seconds before inverting onto a serving platter.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
51g
Carbs
4g
